Skip to main content
SpringerLink
Log in
Book cover

Principles and Practices of Winemaking pp 448–473Cite as

The Role of Sulfur Dioxide in Wine

  • Chapter

Abstract

While the use of sulfur dioxide in winemaking dates back to Egyptian and Roman times (Bioletti 1912), the full extent of its role in wines is often not understood because of the multiple activities and reactions in which it is involved. It had been estimated in the early part of this century that the free forms possessed approximately 50 times the antiseptic activity of the bound forms (Bioletti 1912). While most of the sulfur dioxide found in wine is deliberately added to the must, juice, or wine, significant amounts are normally produced by yeast during fermentation (Weeks 1969; Bidan and Collon 1985).

This is a preview of subscription content, log in via an institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   189.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD   249.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD   329.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Amano, Y., M. Kubota, and M. Kagami. 1979. “Oxygen uptake of Koshu grape must and its control.” Hokkokogaku Kaishi 57: 92–101.

    CAS  Google Scholar 

  • Amerine, M. A., H. W. Berg, and W. V. Cruess. 1972. The Technology of Wine Making, p. 110. Westport, CT: Avi Publishing.

    Google Scholar 

  • Amerine, M. A., and E. B. Roessler. 1983. Wines-Their Sensory Evaluation, 2nd ed., p. 37. New York: Freeman Company.

    Google Scholar 

  • Anacleto, J., and N. VAN Uden. 1982. “Kinetics and activation energetics of death in Saccharomyces cerevisiae induced by sulfur dioxide.” Biotechnol. Bioeng. 24: 2477–2486.

    Article  CAS  Google Scholar 

  • Bailey J. E., and D. F. Ollis. 1977. Biochemical Engineering Fundamentals, p. 407. New York: McGraw-Hill.

    Google Scholar 

  • Beech, F. W., L. F. Burroughs, C. F. Timberlake, and G. C. Whiting. 1979. “Progres recents sur l’aspect chimique et antimicrobienne de l’anhydride sulfureux.” Bull. O.I.V. 52 (586): 1001–1022.

    CAS  Google Scholar 

  • Beech, F. W., and S. Thomas. 1985. “Action antimicrobienne de l’anhydride sulfureux.” Bull. O.I.V. 58 (652–653): 564–581.

    CAS  Google Scholar 

  • Berg, H. W., and M. Akiyoshi. 1956. “Some factors involved in the browning of white wines.” Am. J. Enol. 7:1–7.

    Google Scholar 

  • Bidan, P., and Y. Collon. 1985. “Metabolisme du soufre chez la levure.” Bull. O.I.V. 58 (652–653): 544–563.

    CAS  Google Scholar 

  • Bioletti, F. T. 1912. “Sulfurous acid in winemaking.” 8th Int. Cong. Appl. Chem. 14:31–59.

    Google Scholar 

  • Bobet, R. A., A. C. Noble, and R. B. Boulton. 1990. “Kinetics of ethanethiol and diethyl disulfide interconversion in wine-like solutions.” J. Agric. Food Chem. 38: 449–452.

    Article  CAS  Google Scholar 

  • Brun, P., C. Gasquet, S. de Stoutz, and A. Nicoli. 1961. “Application de l’amperometrie a la determination de l’anhydride sulfureux dans les vins.” Ann. Fats. Exp. Chim. 54: 412–420.

    CAS  Google Scholar 

  • Burroughs, L. F., and A. H. Sparks. 1973. “Sulphite-binding power of wines and ciders. 1. Equilibrium constants for the dissociation of carbonyl bisulphite compounds.” J. Sci. Food Agric. 24: 187–198.

    Article  CAS  Google Scholar 

  • Burroughs, L. F., and A. H. Sparks. 1973. “Sulphite-binding power of wines and ciders. II. Theoretical consideration and calculation of the sulphite-binding equilibria.” J. Sci. Food Agric. 24: 199–206.

    Article  CAS  Google Scholar 

  • Burroughs, L. F., and A. H. Sparks. 1973. “Sulphite-binding power of wines and ciders. III. Determination of carbonyl compounds in a wine and calculation of its sulphite-binding power.” J. Sci. Food Agric. 24: 207–217.

    Article  CAS  Google Scholar 

  • Burton, H. S., D. J. Mcweeny, and D. O. Biltcliffe. 1963. “Non-enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of SO2 as an inhibitor of browning.” J. Sci. Food Agric. 14: 911–920.

    Article  CAS  Google Scholar 

  • Collins, T. S., and R. B. Boulton. 1995. “A rapid method for the detection of free sulfur dioxide in wine using capillary electrophoresis.” Am. J. Enol. Vitic. (In press).

    Google Scholar 

  • Cruess, W. V. 1912. “The effect of sulfurous acid on fermentation organisms.” Ind. Eng. Chem. 4: 581–585.

    Article  CAS  Google Scholar 

  • Dubernet, M., and P. Ribéreau-Gayon. 1973. “Presence et significance dans le mouts et vins de la tyrosinase du raisin.” Conn. Vigne Vin 7: 283–302.

    CAS  Google Scholar 

  • Embs, R. J., and P. Markakis. 1965. “The mechanism of sulfite inhibition of browning caused by polyphenol oxidase.” J. Food Sci. 30: 753–758.

    Article  CAS  Google Scholar 

  • Fornachon, J. C. M. 1963. “Inhibition of certain lactic acid bacteria by free and bound sulphur dioxide.” J. Sci. Food Agric. 14: 857–862.

    Article  CAS  Google Scholar 

  • Foust, A. S., L. A. Wenzel, C. W. Clump, L. Maus, and L. B. Andersen. 1960. Principles of Unit Operations. New York: John Wiley & Sons.

    Google Scholar 

  • Fridovich. I., and P. Handler. 1961. “Detection of free radicals generated during enzymic oxidations by the initiation of sulfite oxidation.” J. Biol. Chem. 236: 1836–1840.

    Google Scholar 

  • Fuller, E. C., and R. H. Crist. 1941. “The rate of oxidation of sulfite ions by oxygen.” J. Am. Chem. Soc. 63: 1644–1650.

    Article  CAS  Google Scholar 

  • Halperin, J., and H. Taube. 1952. “The transfer of oxygen atoms in oxidation-reduction reactions. IV. The reaction of hydrogen peroxide with sulfite and thiosulfate, and of oxygen, manganese dioxide and permanganate with sulfite.” J. Am. Chem. Soc. 74: 380–382.

    Article  CAS  Google Scholar 

  • Hammond, S. M., and J. G. Carr. 1976. “The antimicrobial activity of S02-With particular reference to fermented and non-fermented fruit juices.” In Inhibition and Inactivation of Vegetative Microbes, F. A. Skinner and W. B. Hugo, Eds. London: Academic Press.

    Google Scholar 

  • Hood, A. 1983. “Inhibition of growth of wine lactic-acid bacteria by acetaldehyde-bound sulphur dioxide.” Aust. Grapegrower & Winemaker 232: 34–43.

    Google Scholar 

  • Ingram, M. 1947. “An electrometric indicator to replace starch in iodine titrations of sulphurous acid in fruit juices.” J. Soc. Chem. Ind. 66: 50–55.

    Article  CAS  Google Scholar 

  • Jaulmes, P., and J. Bres. 1973. “Cinetique de l’action de l’anhydride sulfureux sur la thiamine et la cocarboxylase.” Bull. O.I.V. 46 (508): 507–515.

    CAS  Google Scholar 

  • Katchmer, J. 1990. Effects of sulfur dioxide and bisulfite-binding compounds on short term yeast viability in a model wine solution. M.S. thesis, Davis, CA: University of California.

    Google Scholar 

  • Kielhöfer, E., and G. Würdig. 1960. “Die an unbekannte Weinbestandteile gebundene schweflige Saure (Rest SO2) und ihre Beduetung fur den Wein (I).” Weinberg und Keller 7: 313–328.

    Google Scholar 

  • King, A. D. JR., J. D. Ponting, D. W. Sanshuck, R. Jackson, and K. Mihara. 1981. “Factors affecting death of yeast by sulfur dioxide.” J. Food Prot. 44: 92–97.

    CAS  Google Scholar 

  • Kuriowa, Y., and N. Hashimoto. 1970. “Sulfur compounds responsible for beer flavor.” Brewer’s Digest 45 (5): 44–54.

    Google Scholar 

  • Lafon-Lafourcade, S., and E. Peynaud. 1974. “Sur l’action antibacterienne de l’anhydride sulfureux sous forme libre et sous forme combinée.” Conn. Vigne Vin 8: 187–203.

    CAS  Google Scholar 

  • Leichter, J., and M. A. Joslyn. 1969. “Kinetics of thiamin cleavage by sulphite.” Biochem. J. 113: 611–615.

    CAS  Google Scholar 

  • Lu Valle, J. E. 1952. “The reaction of quinone and sulfite. I. Intermediates.” J. Am. Chem. Soc. 74: 2970–2977.

    Article  Google Scholar 

  • Macris, B. J., and P. Markakis. 1974. “Transport and toxicity of sulfur dioxide in Saccharomyces cerevisiae var ellipsoideus.” J. Sci. Food Agric. 25: 21–29.

    Article  CAS  Google Scholar 

  • Mader, P. M. 1958. “Kinetics of the hydrogen peroxide-sulfite reaction in alkaline solution.” J. Am. Chem. Soc. 80: 2634–2638.

    Article  CAS  Google Scholar 

  • Mayer, K, U. Vetsch, and G. Pause. 1975. “Hemmung des biologischen Saurabbaus durch gebundene schweflige Saure.” Schw. Z. Obst-Wein. 23: 590–596.

    Google Scholar 

  • Mccord, J. M., and I. Fridovich. 1969. “The utility of superoxide dismutase in studying free radical reactions.” J. Biol. Chem. 244: 6056–6063.

    CAS  Google Scholar 

  • Minarik, E. 1978. “Progres recents dans la connaissance des phenomenes microbiologiques en vinification.” Bull. 01.V. 51 (567): 352–367.

    CAS  Google Scholar 

  • Müller-Späth, H. 1982. “Die Rolle der Kohlensaure beim Stillwein.” Weinwirt. 118: 1031–1037.

    Google Scholar 

  • Müller-Thurgau, H., and A. Osterwalder. 1915. “Prevention by sulfur dioxide of alcoholic fermentation in fruit and grape juice.” Landwirt. Jahrb. Schweiz. 29: 421–432.

    Google Scholar 

  • Ough, C. S. 1983. “Sulfur dioxide and sulfites.” In: Antimicrobials in Foods. A. L. Branen and P. M. Davidson, Eds., pp. 177–203. New York: Marcel Dekker.

    Google Scholar 

  • Ough, C. S. 1985. “Some effects of temperature and SO2 on wine during simulated transport or storage.” Am. J. Enol. Vitic. 36: 18–22.

    CAS  Google Scholar 

  • Ough, C. S., and M. A. Amerine. 1988. Methods for Analysis of Musts and Wines, 2nd Ed. New York: Wiley Interscience.

    Google Scholar 

  • Pataky, B. 1958. “Die jodometrische Bestimmung von Schwefeldioxyd in Wien-Die elektrometrische Endpunktbestimmung.” Mitt. Kloster. 8: 199–204.

    Google Scholar 

  • Perry, M. C., and G. D. Beal. 1920. “The quantities of preservatives necessary to inhibit and prevent alcoholic fermentation and the growth of molds.” Ind. Eng. Chem. 12: 253–255.

    Article  CAS  Google Scholar 

  • Perscheid, M., and F. Zürn. 1977. “Der Einfluss von Oxydationsvorgangen auf die Weinqualität.” Weinwirt. 113: 10–12.

    Google Scholar 

  • Pfleiderer, G., D. Jekel, and T. Weiland. 1956. “Uber der Einwirkung von Sulfit auf einige DPN hydrierende Enzyme.” Biochem. Z. 328: 187–194.

    CAS  Google Scholar 

  • Pontallier, P., J. P. Callede, and P. Ribéreau-Gayon. 1982. “Dosage de SO2 libre dans les vins rouges par titrage potentiometrique automatique. Mise en evidence d’un comportment specifique dans les vins jeunes.” Sci. Aliments 2: 329–339.

    CAS  Google Scholar 

  • Poulton, J. R. S. 1970. “Chemical protection of wine against oxidation.” Die Wynboer 466 July:22–23.

    Google Scholar 

  • Rahn, O., and J. E. Conn. 1944. “Effect of increase in acidity on antiseptic efficiency.” Ind. Eng. Chem. 36: 185–187.

    Article  CAS  Google Scholar 

  • Rhem, H. J. 1964. “The antimicrobial action of sulphurous acid.” In Microbial Inhibitors in Food, Ed. Molin, N. Stockholm, Sweden: Almquist, and Wiksells.

    Google Scholar 

  • Rhem, H. J., P. Wallnofer, and H. Wittmann. 1965. “Beitrag zur Kenntnis der antimickrobeillen Wirkung der schwefligen Saure. IV. Dissoziation und antimikrobeille Wirkung einiger Sulfonate.” Z. Lebens. Forsch. 127: 72–85.

    Article  Google Scholar 

  • Rhem, H. J., and H. Wittmann. 1962. “Beitrag zur Kenntnis der antimickrobeillen Wirkung der schwefligen Saure. I. Ubersicht uber einflussnehmende Faktoren auf die an–timikrobeillen Wirkung der schwefligen Saure.” Z. Lebens. Forsch. 118: 413–425.

    Article  Google Scholar 

  • Ribéreau-Gayon, J. 1933. Contribution des oxydations et reductions dans les vins. Application a l’etude du vieillissement et des casses. Doc. thesis, Bordeaux, France: University of Bordeaux.

    Google Scholar 

  • Romano, P., and G. Suzzi. 1992. “Sulfur dioxide and wine microorganisms.” In Wine-Microbiology and Biotechnology. G. H. Fleet, Ed. pp. 373–393. Chur, Switzerland: Harwood Academic Publishers.

    Google Scholar 

  • Rossi, J. A., and V. L. Singleton. 1966. “Contributions of grape phenols to oxygen absorption and browning of wines.” Am. J. Enol. Vitic. 17: 231–239.

    CAS  Google Scholar 

  • Sawyer, D. T. 1991. Oxygen Chemistry, p. 112. New York: Oxford University Press.

    Google Scholar 

  • Sayavedra-Soto, L. A., and M. W. Montgomery. 1986. “Inhibition of polyphenoloxidase by sulfite.” J. Food. Sci. 51: 1531–1536.

    Article  CAS  Google Scholar 

  • Schanderl, H. 1959. Die Mikrobiologie des Mostes und Weines. 2nd Ed. Stuttgart, Germany: Eugen Ulmer.

    Google Scholar 

  • Schimz, K-L. 1980. “The effect of sulfite on the yeast Saccharomyces cerevisiae.” Arch. Microbiol. 125: 89–95.

    Article  CAS  Google Scholar 

  • Schimz, K-L., and H. Holzer. 1979. “Rapid decrease of ATP content in intact cells of Saccharomyces cerevisiae after incubation with low concentrations of sulfite.” Arch. Microbiol. 121: 225–229.

    Article  CAS  Google Scholar 

  • Schneyder, J., and G. Vlcek. 1977. “Massanalytische Bestimmung der freien Schwefligen Saure in Wein mit Jodsaure.” Mitt. Klost. Rebe Wein Obstbau Frucht. 27: 87–88.

    CAS  Google Scholar 

  • Schopper, J.-F., and J. Aerny. 1985. “Le role de l’anhydride sulfureux en vinification.” Bull. O LV. 58 (652–653): 515–542.

    Google Scholar 

  • Schroeter, L. C. 1966. Sulfur Dioxide. Applications in Foods, Beverages and Pharmaceuticals. Oxford, UK Pergamon Press.

    Google Scholar 

  • Sherwood, T. K 1925. “Solubilities of sulfur dioxide and ammonia in water.” Ind. Eng. Chem. 17: 745–747.

    Article  CAS  Google Scholar 

  • Stratford, M., and A. H. Rose. 1986. “Transport of sulphur dioxide by Saccharomyces cerevisiae.” J. Gen. Microbiol. 132: 1–6.

    CAS  Google Scholar 

  • Sudraud, P., and S. Chauvet. 1985. “Activite antilevure de l’anhydride sulfureux moleculaire.” Conn. Vigne Vin 19: 31–40.

    CAS  Google Scholar 

  • Tenscher, A. C. 1986. The kinetics of sulfite-hydrogen-sulfite-binding with acetaldehyde and pyruvic acid. M.S. thesis, Davis, CA: University of California.

    Google Scholar 

  • Usseglio-Tomasset, L., and P. D. Bosia. 1984. “La prima constante di dissociazione dell’acido solforoso.” Vini d Italia 26: 7–14.

    Google Scholar 

  • Uzuka, Y., and T. Nomura. 1986. “Determination of sulfite resistance in wine yeasts.” Proc. 6th Aust. Wine Ind. Tech. Conf., T. H. Lee, Ed., p. 141–145.

    Google Scholar 

  • Uzuka, Y., R. Tanaka, T. Nomura, and K Tanaka. 1985. “Method for the determination of sulfite resistance in wine yeasts.” J. Fenn. Technol. 63: 107–114.

    CAS  Google Scholar 

  • Vahl, J. M., and J. E. Converse. 1980. “Ripper procedure for determining sulfur dioxide in wine.” J. Assoc. Off. Anal. Chem. 63: 194–199.

    CAS  Google Scholar 

  • Valero, E., R. Varon, and F. Garcia-Carmona. 1992. “Kinetic study of the metabisulfite on polyphenol oxidase.” J. Agric. Food Chem. 40: 904–908.

    Article  CAS  Google Scholar 

  • Uden, N., P. Abranches, and C. Cabeca-Silva. 1968. “Temperature functions of thermal death in yeasts and their relation to the maximum temperature for growth.” Arch. Mikrobiol. 61: 381–393.

    Article  Google Scholar 

  • Vanderschmitt, D. J., K. S. Vitos, F. M. Huenekens, and K. G. Scrimgeour. 1967. “Addition of sulfite to folate and dihydrofolate.” Arch. Biochem. Biophys. 122: 448–493.

    Google Scholar 

  • Vas, K. 1949. “The equilibrium between glucose and sulfurous acid.” J. Soc. Chem. Ind. 68: 340–343.

    Article  CAS  Google Scholar 

  • Villeton-Pachot, J. P., M. Persin, and J. Y. Gal. 1980. “Titrage coulometrique du dioxyde de soufre dans les vins avec detection electrochimique du point equivalent.” Analysis 8 (9): 422–427.

    CAS  Google Scholar 

  • Walker, J. R. L. 1975. “Enzymic browning in foods: A review.” Enz. Technol. Dig. 4: 89–100.

    CAS  Google Scholar 

  • Wedzicha, B. L. 1984. Chemistry of Sulphur Dioxide in Foods. London: Elsevier Applied Science Publishers.

    Google Scholar 

  • Wedzicha, B. L., and O. Lamikanra. 1987. “Kinetics of autoxidation of sulphur (IV) oxospecies in aqueous ethanol.” Food Chem. 23: 193–205.

    Article  CAS  Google Scholar 

  • Weeks, C. 1969. “Production of sulfur dioxide-binding compounds and of sulfur dioxide by two Saccharomyces yeasts.” Am. J. Enol. Vitic. 20: 31–39.

    Google Scholar 

  • Wildenradt H. L., and V. L. Singleton. 1974. “The production of aldehydes as a result of oxidation of polyphenolic compounds and its relation to wine aging.” Am. J. Enol. Vitic. 25: 119–126.

    CAS  Google Scholar 

  • Willson, K. S., W. O. Walker, C. V. Mars, and W. R. Rinelli 1943. “Liquid sulfur dioxide in the fruit industries.” Fruit Prod. J. 23: 72–82.

    CAS  Google Scholar 

  • Würdig, G., and H. A. Schlotter. 1968. “SO2 bildung durch Sulfatreduktion wahrend der Garung. I. Versuche und Beobachtungen in der Praxis.” Wein-Wissen. 23: 356–371.

    Google Scholar 

  • Yang. S. F. 1970. “Sulfoxide formation from me-thionine or its sulfide analogs during aerobic oxidation of sulfite.” Biochemistry 9: 5008–5014.

    Article  CAS  Google Scholar 

  • Yang. S. F. 1973. “Destruction of tryptophan during the aerobic oxidation of sulfite ions.” Environ. Res. 6: 395–402.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. University of California, Davis, USA

    Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson & Ralph E. Kunkee

Authors
  1. Roger B. Boulton
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Vernon L. Singleton
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Linda F. Bisson
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ralph E. Kunkee
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 1999 Springer Science+Business Media New York

About this chapter

Cite this chapter

Boulton, R.B., Singleton, V.L., Bisson, L.F., Kunkee, R.E. (1999). The Role of Sulfur Dioxide in Wine. In: Principles and Practices of Winemaking. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6255-6_12

Download citation

  • DOI: https://doi.org/10.1007/978-1-4757-6255-6_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4419-5190-8

  • Online ISBN: 978-1-4757-6255-6

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation